Restaurants›Board & Brew - Del Mar›Green Salad Recipe

Green Salad Recipe

Inspired by Board & Brew - Del Mar
Time40m
Serves2

Your choice of marinated fresh antibiotic-free chicken, tuna or sliced avocado with hard-boiled egg, tomato, cucumber, homemade croutons, & green leaf lettuce - choice of spicy low-calorie ranch, Caesar, Italian, or secret sauce dressing on the side

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Ingredients

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Greens and Vegetables

Protein options (choose one)

Dressings (on the side)

Method

Protein preparation

1

Choose one protein: chicken, tuna, or avocado. If using chicken, whisk together 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, and salt/pepper to taste. Marinate a 6-ounce chicken breast for 15-30 minutes, then grill or pan-sear until cooked through (internal 165°F / 74°C). Rest 5 minutes and slice.

2

If using tuna, drain a 5-ounce can and flake gently; season lightly with salt and pepper.

3

If using avocado, slice one avocado just before assembling; drizzle with a touch of lemon juice to prevent browning.

Vegetables and eggs

4

Hard-boil eggs: place eggs in a saucepan, cover with water, bring to a boil for 1 minute, then simmer 9-12 minutes. Transfer to an ice bath, peel, and halve.

5

Wash and dry greens; tear into bite-sized pieces.

6

Slice cucumber and dice tomato.

Croutons

7

If making croutons at home: cube day-old bread, toss with 1–2 tablespoons olive oil, a pinch of salt and garlic powder; toast in a skillet over medium heat until golden, about 5–7 minutes.

Assemble

8

In a large bowl, combine greens, cucumber, tomato, croutons, and eggs. Add the chosen protein (chicken, tuna, or avocado) on top.

9

Serve with dressing options on the side: spicy ranch, Caesar, Italian, or secret sauce. Start with 1 tablespoon and adjust to taste.